University Of Tasmania

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Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C

journal contribution
posted on 2023-05-19, 01:49 authored by Churchill, OJ, Fernandez-Piquer, J, Shane PowellShane Powell, Mark TamplinMark Tamplin
Predictive models offer efficient means to manage the quality and safety of highly perishable seafood. Salmon is an increasingly popular seafood, and relies on well managed domestic and international supply chains to minimize growth of spoilage and pathogenic bacteria. While the literature describes predictive models for smoked and modified atmosphere packaged salmon, there are no reported models for spoilage bacteria and Listeria monocytogenes on head-on and gutted (HOG) aerobically-stored Atlantic salmon. Predictive models were developed for microbial and sensorial degradation of HOG Atlantic salmon stored at 0–15 °C until the end of shelf-life. Total Viable Count (TVC) and Pseudomonas spp. had similar growth rates at 0, 5 and 10 °C, but TVC rate was higher at 15 °C. L. monocytogenes growth rate at 0 °C was 0.004 log10 cfu/h, and showed a log-linear increase (R2 = 0.99) to 0.079 log10 cfu/h at 15 °C. Sensory Quality Index (QI) scores were 2.4, 4.5, and 7.2 times greater at 5, 10 and 15 °C, respectively, compared to 0 °C. QI and TVC rates had a relatively strong relationship at 5 (R2 = 0.87), 10 (R2 = 0.80) and 15 °C (R2 = 0.78), compared to 0 °C (R2 = 0.50). These models are potential tools to manage the safety and quality of HOG Atlantic salmon in supply chains.


Publication title

Food Microbiology








Tasmanian Institute of Agriculture (TIA)


Academic Press

Place of publication

United Kingdom

Rights statement

Copyright 2016 Elsevier Ltd.

Repository Status

  • Restricted

Socio-economic Objectives

Unprocessed or minimally processed fish